Dried Apricot Pie

Mark Boughton
  • Yield: 12 servings
  • Prep: 20 mins
  • Cook: 60 mins


3cups chopped dried apricots
1 (6-ounce) bag dried cranberries
1/2cup golden raisins
1 egg plus 1 egg yolk, beaten
1cup packed dark brown sugar
1/2cup coarsely ground walnuts
1/2cup melted butter
2teaspoons vanilla extract
1/2teaspoon cinnamon
1/4teaspoon salt
Crusts for a double-crust pie


  1. Place apricots, cranberries and raisins in a large saucepan; cover with water to a depth of 2 inches. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer 5 minutes. Drain and cool 15 minutes.
  2. Preheat oven to 350F.
  3. Combine egg and egg yolk, brown sugar, walnuts, butter, vanilla, cinnamon and salt. Stir in dried fruit mixture.
  4. Line pie plate with crust; pour in filling and smooth to the edges. Cut second crust into strips; form lattice over pie filling.
  5. Bake about 1 hour, or until browned and bubbly. Cool on a wire rack at least 1 hour before serving. Serves 12.

Recipe by Bruce Weinstein and Mark Scarbrough.

Nutritional Info *per serving

  • Glycemic Load 5.58
  • Calories 430
  • Fat 19g
  • Saturated Fat 8g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 7g
  • Cholesterol 50mg
  • Sodium 250mg
  • Potassium 500mg
  • Carbohydrate 64g
  • Fiber 5g
  • Sugars 43g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 30%
  • Vitamin C 2%
  • Calcium 4%
  • Iron 15%